Duck is widely bred all over northern Italy and has become increasingly popular in recent years. There are also many species of wild duck, particularly in the Po Delta in Veneto. The Po Valley is also where Italy’s unique risotto rice is cultivated - mainly on the Lombardy plain and in Piedmont - so a duck risotto is the ultimate Po Valley dish!

In the final episode of the series, Gino heads to the northern region of Piedmont - bordering both France and Switzerland.

True to the meaning of its name (foot of the mountain), Piedmont is known as the land of mountains. It's surrounded on three sides by the Alps, with the highest peaks and largest glaciers in Italy.

The region is one of the largest producers of hazelnut in the world so naturally Gino spends time at a local farm learning how to make their famous hazelnut cream.

After indulging his sweet tooth, he has to get his hands dirty, literally, by hunting for one of the world's most expensive food - truffles. Using the delicacy, Gino cooks a Tagliata al tartufo (steak with truffle cream) up in the remote hillside forest.

With Italy being Europe’s largest producer of rice, Gino also tries his hand at rice harvesting and cooks in the plains of the Po Valley a rice dish that celebrates this region – a delicious duck risotto.

Gino kicks off his travels at the vineyard where Chianti was invented! It’s grape picking and pressing season so Gino has a go at making his own Chianti Classico – which he serves with a sumptuous Tuscan wild boar ragu pasta dish.

He then joins the vintage bike riders of the L'Eroica, riding on the symbolic white gravel roads through the Tuscan countryside. He helps fuel the cyclists with a tasty dish of Ribollita – Tuscan bean soup.